Monday, August 19, 2013

Ginger Snaps

Apparently, I'm still on a quest for fall because I found myself baking ginger snaps yesterday afternoon. The air conditioning was blowing full blast. The sun was blazing outside. And I was surrounded by the scent of cinnamon and ginger and cloves. It was wonderful.

The original recipe calls for vegetable oil, but I just can't bring myself to use vegetable oil these days. So here is my adapted recipe, using butter instead:

Slowly add the dry ingredients to the butter mixture until just combined. Roll dough into 1 1/4 inch balls and then roll into a bowl of white sugar (about 1/3 cup's worth) to coat. Bake at 375 degrees for about 10 minutes, or until the edges are set. Let them sit on the pan for a minute or two before you put them on a rack to cool. Once cool, store in an air-tight container.

These cookies spread out quite a bit, so don't crowd your pan. They end up being nice and chewy with a good little snap around the edges. And the best part: they taste just like fall.

hi, i'm stephanie

i am a wife, a mother, a homemaker, a mormon, a collector of white cake plates, a seamstress, and a want-to-be runner. i live in arizona, where the sun always shines, and the winters are a dream. i blog about my life at home. it's a good life, and i am happy.